The Agony and The Ecstasy : Building our new Bakery

I have to be blunt. Thus far, opening our second bakery has proven to be no easier than opening our first one. People told us store number two would be a walk in the park. They lied. In retrospect, the first store was a lot less exhausting. We chalk that up to youth and blissful naiveté. We are now a full 10…Read Article

My New Favorite Madeleine: Buckwheat Brown Butter Madeleines

Historically, my relationship with the madeleine, has always been a bit unhealthy. A bit “love/hate”. We have had tremendous times together, and many, many “difficult periods”. We started off with a bang – my first attempt at making madeleines was fairy-tale like. The lemon scented cakes emerged from the oven with a stupendous, glorious hump,…Read Article

It’s Malt Month at Baked

Thankfully, it’s Malt Month…all month long…at Baked. Our love of malt, malted milk powder, Whoppers and Maltesers knows no bounds. Come on down and check out our latest malt infused goodies (menu below). And, hey, now is a great time to order a Malted Milk Ball Cake (pic above) because we will give you 25%…Read Article

About The Baking Society

The National Baking Society is dedicated to preserving American baking standards,techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The National Baking Society is a blog from the folks at Baked.